Thursday, December 23, 2010

mr. bali hai

1 1/2 oz Pineapple Juice
1 oz Lemon Juice
1/2 oz Simple Syrup
3/4 oz Galliano Ristretto Coffee Liqueur
1 oz Plantation 5 Year Barbados Rum
1/2 oz Smith & Cross Rum
1 oz Matusalem Platino Rum

Shake with ice and strain into a Mr. Bali Hai tiki mug filled with crushed ice. Add straws.

Last weekend, Andrea and I visited Drink for their Tiki Sunday nights. To start, bartender Joe Staropoli suggested that I try the classic Mr. Bali Hai. While Joe was busy making Andrea's drink, it was bartender Scott Marshall who appeared with my drink order replete with the coinciding tiki mug! Scott said that he strayed a bit from the recipe in Beach Bum Berry's book. Beside increasing the volumes a bit, he swapped out the call for sour mix for fresh lemon juice and simple syrup, Myers rum for a combination of Plantation Barbados and Smith & Cross, and coffee-flavored brandy for Galliano Ristretto. The original recipe was created at the Bali Hai restaurant in San Diego, and the mug was created to honor the statue in front of the restaurant which was modeled after headhunters of the South Pacific.
Since the mug came with a top, the aroma was not all that evident while enjoying the drink. The sip sung out with pineapple flavors while the swallow was lemon crispness and rum funk from the Barbados and Smith & Cross rums. However, the most noteworthy aspect of the swallow was the coffee liqueur! The Ristretto was pretty stunning with its dark roast coffee flavor that blended well with the darker rums.

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